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Italian Minestrone with Rotisserie Chicken
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Course Soup
Cuisine Italian
Servings 4 people

Equipment

  • Large pot
  • Cutting board
  • Knife
  • Wooden spoon

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 2 garlic cloves, minced
  • 1 teaspoon Italian seasoning
  • 4 cups chicken broth
  • 1 can (15 ounces) diced tomatoes
  • 1 can (15 ounces) cannellini beans, drained and rinsed
  • 1 cup small pasta such as ditalini
  • 1 medium zucchini, diced
  • 2 cups shredded rotisserie chicken
  • Salt and black pepper to taste
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Cook for 5 minutes until the vegetables begin to soften.
  • Stir in the garlic and Italian seasoning. Cook for 1 minute until fragrant.
  • Pour in the chicken broth and add the diced tomatoes with their juices. Bring the mixture to a simmer.
  • Add the cannellini beans, pasta, and zucchini. Simmer for 10 minutes until the pasta is tender.
  • Stir in the shredded rotisserie chicken. Cook for 3 more minutes until the chicken is heated through. Season with salt and black pepper to taste.
  • Ladle the soup into bowls and sprinkle with fresh parsley before serving.

Notes

If the soup thickens after sitting, add a splash of broth when reheating. Use a low-sodium broth if you prefer to control the salt level yourself. Leftovers keep in the fridge for up to three days and reheat well on the stovetop.
Course: Soup
Cuisine: Italian
Equipment: Large pot, Cutting board, Knife, Wooden spoon